Sustainable Enzymatic Production of Bioactive Compounds: From Designing to Bioavailability
This study evaluates the feasibility and effectiveness of using immobilized pectinase enzymes for juice processing to reduce cloudiness while preserving nutritional and bioactive properties. The research is driven by the increasing demand for innovative food products that offer enhanced functionalit...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-11-01
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| Series: | Compounds |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-6918/4/4/43 |
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